Coat the peppers with one-half teaspoon of olive oil. Roast on a baking pan, turning frequently until the peppers are vibrant in color with some char marks and the skin peels easily, about 35 minutes.

Grill thick rounds of globe eggplant until charred and softened, then top with marinated roasted peppers — roast the peppers in a baking dish in a 400- to 450-degree oven, or directly over the ...

Nothing says summer quite like the smoky aroma of grilled vegetables—and this Easy Grilled Stuffed Yellow Squash is the ultimate way to celebrate it. Filled with melty cheese, fresh herbs, and garden ...

Let the bells ring! Refined with basil and Parmesan, our grilled pepper salad is a delicious affair, and one you soon won\'t ...